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I love banana bread and have been recently tweaking my favorite recipe just to spice things up. I found the recipe originally in my Fast, Easy, Fresh Bon Appetit cookbook (one of my absolute favorites!) and anytime I have bananas in the house, I end up whipping up a loaf or two. The best part of this recipe is that it is SO EASY! In my first apartment, the only tools in my kitchen were a bowl (not a mixing bowl mind you, a serving bowl), a spatula, and a loaf pan. No mixer required!

Something you should know about me: I LOVE BANANAS…but I don’t like them once they start to get any sort of brown spot. So needless to say, I get to make banana bread quite often, which is always cause for a smile 🙂

This time I made a couple of slight changes to the recipe, including adding chocolate chips. I’m a firm believer that chocolate chips are a good addition to pretty much anything. Ben prefers the banana bread without the chocolate chips, so I make it both ways. Enjoy!

Ingredients

2 ripe medium bananas, mashed (I wait until the bananas are ENTIRELY brown…they have the most banana flavor)

Like this:

Alright, so it wasn’t much of an adventure, but whenever I return to my parents house, my mom and I do a bit of cooking. Last Friday, we made dinner for the 2 of us and my dad.

We were both in the mood for something easy, fresh, and light, so we headed immediately for the seafood counter when we got to the grocery store. The sockeye salmon looked beautiful, so we knew that Baked Lemon Salmon was on the menu for the evening.

After gathering the remaining ingredients, we returned home to start dinner. We started by sauteing thinly sliced leeks with a little bit of butter. Once the leeks were finished, we transferred them to a bowl & used the same pan to saute the mushrooms.

Once the mushrooms were finished, we put the leeks and mushrooms over the salmon that had been drizzled with olive oil and lemon juice in a square glass baking dish. We cooked the salmon for 15-20 minutes at 375 degrees.

While the salmon was cooking, I made a baby spinach salad with julienned carrots and halved grape tomatoes with toasted pine nuts and goat cheese crumbles. To accompany the salad, I made a Dijon Mustard vinaigrette, by mixing with a fork 2 parts Dijon Mustard (Grey Poupon for me!), 1 part Olive Oil, and 1 part Red Wine Vinegar, with a pinch of salt and pepper.

Once the salmon was finished, we placed it on a bed of brown rice and added some extra halved grape tomatoes on top (my mom’s signature preparation for any baked protein) and the salad alongside. A very refreshing meal.